Brunello di Montalcino is an icon of Italian oenology, a wine that is rightly famous and appreciated all over the world. The production area of Brunello di Montalcino is limited to the municipality of Montalcino, in the province of Siena, which contributes, due to the limited area under vines available, to make it a highly sought after wine worldwide.
In 1960 Brunello di Montalcino was the promo wine to be awarded the DOC, and it obtained the DOCG in 1980. The origin of Brunello di Montalcino dates back to the second half of the 1800s, when Ferruccio Santi di Montalcino selected and began to vinify grapes of a variety of Sangiovese known locally as "Brunello" due to the dark color of the berries.
The maximum yield of grapes is 80 quintals per hectare while, as regards the yield in wine, the percentage established by the production disciplinary is 68%. It is also possible to specify on the label from which area of the territory in particular ("Vigna", for example) the grapes used for winemaking come from.
Brunello di Montalcino DOCG requires long periods of aging before being put on the market: five years from the moment of harvest (which become six for the "reserve" version) of which at least two years in oak barrels, and for a time not less than another four months in the bottle (six months for the reserve). Brunello di Montalcino is a wine of great longevity and requires long aging before reaching the top of its quality level. There are examples of Brunelli aged for periods ranging from 10 to 30 years and more. The minimum alcoholic strength is 12 ° (or 12.5 if the mention "vine" is specified). The minimum total acidity is 5 g / liter, while the net dry extract must not be less than 24 g / liter.
Brunello di Montalcino in the glass has a ruby red hue, slightly tending to garnet with aging. It has a very intense and persistent aroma, with fruity and vanilla scents but also of aromatic wood and undergrowth. On the palate it is tannic and warm, harmonious, persistent and robust.
Brunello di Montalcino should be served at room temperature (around 18-22 ° C), in large glasses and with ample light, which allow the perception of its complex and articulated bouquet. In the case of vintage wines it is preferable to decant and decant them first so that they can adequately reoxygenate, at the same time freeing the deposit on the bottom.
